Tavuk Suyu Çorbası

Rinse chicken pieces under cold water. Place in a large stockpot and cover with 2.5L water. Bring to a boil, then let it foam for 5 minutes. Drain and rinse to remove impurities, which gives you a crystal-clear broth like a griddled sucuk —clean and confident.

Return chicken to pot. Add onion, carrot, celery (if using), garlic, peppercorns, and 1½ teaspoons salt. Cover with same amount of fresh water (2.5L). Bring to boil, then reduce heat to low, cover, and simmer for 1 hour until chicken is tender. Skim any foam that surfaces.

Remove chicken pieces to a bowl. When cool enough to handle, shred meat and discard bones and skin. Strain broth through a fine-mesh sieve into a clean pot (discard solids). This is your golden liquid: the soul of the soup.

Bring strained broth to a gentle boil. Add angel hair pasta and cook according to package directions (about 6-8 minutes) until tender but not mushy. Stir occasionally to prevent sticking. Add shredded chicken back in the last 2 minutes.

In a small bowl, whisk egg yolks with lemon juice until smooth. Slowly ladle about ½ cup of hot broth into the egg mixture while whisking constantly to temper it. This prevents curdling and gives a silk-smooth sauce.

Pour the tempered egg mixture back into the pot while stirring constantly. Cook for 30 seconds on low heat, stirring. Do not boil after adding sauce. Taste and adjust salt if needed. Serve warm, garnished with fresh dill.